To make a vegetable curry, omit the prawns and add 500g peas or green beans. If using large brinjals, sprinkle them with salt and leave in a colander to drain for about 15 minutes. Pat dry before frying. Add breyani spices to oil for frying to add extra flavour.
500g prawns, shelled
15 ml (1T) mixed masala oil
1 large onion, sliced into rings
7 ml (1 ½ t) garlic paste
7 ml (1 ½ t) ginger paste
22-30 ml (1 ½ – 2 T) masala
1 kg ripe tomatoes, mashed to form a puree a few curry leaves (or bay leaves)
fresh coriander leaves (dhania)
500g cooked butter beans
500g baby brinjals, whole, or bigger ones, cubed
Sprinkle the prawns with the masala and set aside. To make the basic curry sauce, heat a little oil and fry the onion until glossy. Stir in the garlic and ginger pastes, and masala. Add the tomatoes, curry leaves and garlic chives, and simmer slowly for about 15-20 minutes until fragrant. Fry the brinjals in a little heated oil until done. Fry the prawns in oil until they just turn pink. Add the brinjals, prawns and beans to the sauce and simmer until fragrant. Sprinkle with fresh coriander leaves and serve with yellow rice. Serves 4.